ServSafe 3e Topic 8

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The Four Acceptable Methods for Thawing Food
In a refrigerator, at 41?F (5?C) or lower
Submerged under running potable water, at a
temperature of 70?F (21?C) or lower
In a microwave oven, if the food will be cooked
immediately after thawing
As part of the cooking process
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When preparing raw meat, fish, and poultry,
foodhandlers should
Wash their hands properly Use clean and
sanitized work areas, equipment, and utensils
Remove only as much product from storage as
necessary Store prepared meat, or cook it as
quickly as possible
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When preparing salads containing potentially
hazardous ingredients
Only use meat and poultry that was safely
handled prior to use Do not use ingredients
past their use-by dates Refrigerate ingredients
until ready for use Chill utensils prior to using
them Prepare the salads in small batches
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When preparing eggs and egg mixtures
Handle pooled eggs (if allowed) with special
care Clean and sanitize equipment and utensils
used to prepare eggs Use pasteurized shell eggs
or egg products when Serving high-risk
populations Preparing dishes requiring little
or no cooking
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When battering food
Consider making batter with pasteurized
eggs Prepare batter in small batches Throw out
unused batter after each shift
When breading food
Refrigerate it as quickly as possible if it will
be used later Throw out unused breading after
each shift
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When preparing produce
Do not allow contact with surfaces exposed to
raw meat or poultry Wash it thoroughly before
cutting, cooking, or combining with other
ingredients Do not add sulfites
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Photo courtesy of Tony Soluri and Charlie Trotter
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When scooping ice from an ice machine
Use a sanitized container and scoop Store scoops
outside of the ice machine in a sanitary
location Do not use a glass as a scoop Do not let
hands come in contact with ice
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When cooking potentially hazardous food, the
internal portion must
Reach the required minimum internal
temperature Hold that temperature for a specific
amount of time
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Poultry (whole or ground duck, chicken, turkey)
Minimum Internal Cooking Temperature165F
(74C) for 15 seconds
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Stuffing/Stuffed Meats
Minimum Internal Cooking Temperature165F
(74C) for 15 seconds
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When including previously cooked, potentially
hazardous ingredients in the dish
Minimum Internal Cooking Temperature165F
(74C) for 15 seconds
When including raw potentiallyhazardous
ingredients in the dish
Cook raw ingredients to their required minimum
internal temperatures
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Ground Meats (ground beef, pork, other meat or
fish)
Minimum Internal Cooking Temperature155F
(68C) for 15 seconds
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Photo courtesy of Cooper-Atkins Corporation
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Injected Meats (including brined ham and
flavor-injected roasts)
Minimum Internal Cooking Temperature155F
(68C) for fifteen seconds
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Pork, Beef, Veal, Lamb
Minimum Internal Cooking Temperature Steaks/Chop
s 145F (63C) for 15 seconds Roasts 145F
(63C) for 4 minutes
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Fish
Minimum Internal Cooking Temperature145F
(63C) for 15 seconds
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Shell Eggs For Immediate Service
Minimum Internal Cooking Temperature145F
(63C) for 15 seconds
Shell Eggs That Will Be Hot-Held
Minimum Internal Cooking Temperature155F
(68C) for 15 seconds
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Fruit or Vegetables That Will Be Hot-Held for
Service
Minimum Internal Cooking Temperature135F
(57C)
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Commercially Processed, Ready-to-Eat Food That
Will Be Hot-held for Service
(Includes cheese sticks, deep-fried vegetables,
chicken wings, etc.)
Minimum Internal Cooking Temperature135F
(57C) for 15 seconds
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Potentially Hazardous FoodCooked In A Microwave
(eggs, poultry, fish, and meat)
Minimum InternalCooking Temperature165F (74C)
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When cooking food in a microwave
Cover it to prevent surface from drying
out Rotate/stir it halfway through cooking
process Let it stand for 2 minutes after
cooking Check temperature in several places
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What is the minimum internal cooking temperature
for each of these items?
1. Ahi tuna steak 2. Green beans that will be
hot-held 3. Ground pork 4. Lamb chops 5. Shell
eggs for immediate service 6. Duck 7. Precooked
frozen hot wings 8. Steak 9. Chicken enchiladas
prepared with previously cooked chicken 10. Pork
loin injected with marinade
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Which of the following statements is true about
microwave cooking?
1. Leave food uncovered so that excess moisture
can escape. 2. Cooked food should be left to
stand for 30 seconds. 3. Fish cooked in a
microwave should be heated to 145?F (63?C). 4.
Food should be stirred halfway through the
cooking process. 5. Food should be rotated right
before it is removed from the microwave.
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Cool potentially hazardous food from
135F to 70F (57C to 21C) within 2 hours and
then from 70F to 41F (21C to 5C) or lower
in an additional 4 hours
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Icon courtesy of the International Association
for Food Protection
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Several factors affect how quickly food will
cool, including
Thickness or density of the food The container in
which the food is stored
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Safe methods for cooling food include
Reducing the quantity or size of the food
Using ice-water baths
Using a blast chiller
Stirring the food
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Once food has cooled to 70F (21C), store it
by
Placing it in shallow stainless steel
pans Placing pans on top shelves in
refrigeration units Positioning pans so air
circulates around them Monitoring it to ensure
cooling to 41F (5C) or lower in 4 hours
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Is the soup safe to serve?
1. A stockpot of soup was held for service at
135?F (57?C). 2. The stockpot was placed into an
ice-water bath at 800 A.M. 3. At 1000 A.M., the
soup was 90?F (32?C). 4. At 1100 A.M., the soup
was 70?F (21?C). 5. The soup was poured into
shallow pans. 6. The pans were placed in the
walk-in on the top shelf.
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When reheating food for hot-holding, heat it to
an internal temperature of
165F (74C) for 15 seconds within 2 hours
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